Those who grow zucchini at home will know that it is inevitable you will get an abundance of them when it is hot in the summer. Once you do, try this zucchini in oil recipe, which is garlicky and tangy. Similar to a pickle, zucchini in oil can be served as an accompaniment to other dishes where you want to add something bright and tangy.
To make it, zucchini is first cut into strips before being salted and allowed to sit to help the water seep out of the zucchini. Then, the zucchini gets boiled with a mixture of water, vinegar, and salt before being placed in sterilized jars with garlic, peppercorns, and mint. Finally, the jars are topped with oil before being allowed to marinate for 1 month before serving.
What is Zucchini in Oil?
Zucchini in oil, otherwise known as zucchine sott’olio, is a type of preserved zucchini involving olive oil, vinegar, garlic, and herbs. While the herbs can vary with some versions including oregano or basil, this version uses mint for a refreshing flavor.
Zucchini in oil is commonly served as an antipasto with crusty Italian bread. However, it is also great stuffed into sandwiches or served with an array of cured meats and cheeses.
Pro Tips
- Don’t overcook the zucchini. While the zucchini should be tender, it should have enough firmness that it can hold its shape.
- Don’t skip the step of salting and resting the zucchini. Since zucchini has plenty of water in it, it requires salting to draw the excess moisture out to help it maintain a firmer texture in the jar.
- You can use either the boiling method or oven method to sterilize your jars. However, only use the dishwasher method to sterilize the jars if you know it can reach a high enough temperature.
- Feel free to add other herbs to the zucchini such as fresh oregano, basil, or rosemary.
- If you enjoy spice, you can add some red pepper flakes to the jars of zucchini.
Frequently Asked Questions
Ho to Serve Zucchini in Oil?
Zucchini in oil is commonly served as an antipasti with crust bread or alongside grilled proteins as part of a full meal. However, it can also be added to sandwiches with an array of Italian meats and cheeses.
How Do You Sterilize Jars?
There are a few methods for sterilizing jars. For the boiling method, simply boil the jars on the stove for at least 10 minutes which will kill any bacteria that is on the jars. Alternatively, you could heat the jars in a 225 F (110 C) oven for 20 minutes.
Can I Make Zucchini in Oil With Other Vegetables?
Yes, you can! In Italy, this method is used for several other types of vegetables such as eggplant, mushrooms, or artichokes.
How to Store Zucchini in Oil
While marinating, this zucchini in oil recipe should be kept in a cool dry place. Then, once the jars are opened, they can be stored in the fridge where they will keep for up to 7 days.
Ingredients
How to Make Zucchini in Oil
Cut the zucchini into strips that are not too thin.
Cut the zucchini into strips that are not too thin.
Place the zucchini in a bowl, season it with salt, and give it a stir; allow it to sit for 2 hours.
Place the zucchini in a bowl, season it with salt, and give it a stir; allow it to sit for 2 hours.
Drain the zucchini and place it in a bowl. Cover it with water to rinse the salt from the zucchini. Remove the zucchini from the water, squeezing out the excess moisture.
Drain the zucchini and place it in a bowl. Cover it with water to rinse the salt from the zucchini. Remove the zucchini from the water, squeezing out the excess moisture.
Bring a pot of water, vinegar, and salt to a boil. Add the zucchini and boil it for 5 minutes. Drain the zucchini and allow it to cool completely.
Bring a pot of water, vinegar, and salt to a boil. Add the zucchini and boil it for 5 minutes. Drain the zucchini and allow it to cool completely.
Fill the two sterilized jars halfway with the zucchini.
Fill the two sterilized jars halfway with the zucchini.
Top them with a layer of garlic, peppercorns, and fresh mint.
Top them with a layer of garlic, peppercorns, and fresh mint.
Repeat the layers of zucchini, and peppercorns, garlic, and mint.
Repeat the layers of zucchini, and peppercorns, garlic, and mint.
Top the jars with the oil, ensuring they are evenly covered. Seal the jars and place them in a cool dry place to marinate for 1 month.
Top the jars with the oil, ensuring they are evenly covered. Seal the jars and place them in a cool dry place to marinate for 1 month.
Serve as an antipasto or in sandwiches. Once opened, the jars should be stored in the fridge and consumed within 7 days.
Serve as an antipasto or in sandwiches. Once opened, the jars should be stored in the fridge and consumed within 7 days.
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